[TN] '61 Beychevelle
Mark Lipton wrote in
acidic enough that it needed the food to show well, but at 11.5% ABV
it showed no heaviness or heat. This led to an interesting discussion
concerning the ABV: since '61 was noted as a warm year that produced
very ripe grapes in Bordeaux, how did they keep the alcohol so low?
Canopy management? Earlier harvest?
I am not an expert, but canopy management sounds quite a recent practice to
me to be the cause. My guess is that they harvested way earlier in 1961
that they do today.
Anyone has access to a historical series of harvest dates going back to